I'm planning on brewing a doppelbock as soon as I free up some room in my lagering chest, and I have both the Wyeast Bavarian and Munich on hand. Can you guys give me the pros and cons of either strain, especially in regard to making a doppelbock?

I'm with BW. I've brewed award-winning doppelbocks with Wyeast 2206; it remains my general purpose lager strain. I find Wyeast 2308 to be more "finicky," although it worked well for me in a Munich helles.

I've found Wyeast 2308 less forgiving in terms of pitching rate and fermentation temperature. As mentioned, it produces quite a bit of sulfur during fermentation, and a diacetyl rest is also recommended. I don't mean that Wyeast 2206 is quite as easy as an ale strain, but it's the most forgiving of the lager strains I've used.